Simple Dinner Rolls That Steal the Show, Every Time

Soft, warm, and unapologetically addictive—these Simple Dinner Rolls are the side dish that turns a basic meal into a “who made this?” moment. You’ll go from flour bag to golden, buttery perfection with zero drama and minimal ingredients.

They’re pillowy, slightly sweet, and ridiculously versatile—breakfast, lunch, dinner, gone. Warning: once you make them, store-bought rolls will feel like a downgrade you can’t unsee.

What Makes This Recipe So Good

Soft, fluffy texture: The milk-and-butter enriched dough creates tender, bakery-style pull-apart rolls.
Beginner-friendly: Simple steps, forgiving dough, and common pantry ingredients.
Fast for yeast bread: Two short rises and a quick bake—ideal for weeknight dinners.
Make-ahead friendly: Shape and chill overnight, or freeze for later.
Your future self says thanks.
Ridiculously adaptable: Sweet, savory, herbed—customize them without breaking the recipe.

Servings, Prep Time, Cooking Time, Calories

Servings: 12 rolls
Prep Time: 20 minutes (plus rising)
Rise Time: 1 hour 15 minutes total
Cooking Time: 15–18 minutes
Calories: ~160 per roll (without extra butter)

What Goes Into This Recipe – Ingredients

3 to 3 1/4 cups (360–390 g) all-purpose flour (start with 3 cups, add as needed)
2 1/4 teaspoons (1 packet) instant yeast or active dry yeast
1 cup (240 ml) warm milk (about 105–110°F/40–43°C)
1/4 cup (50 g) granulated sugar
1 large egg (room temperature)
1/4 cup (57 g) unsalted butter, melted (plus more for brushing)
1 teaspoon fine salt
Optional: 1 tablespoon honey (for a touch more sweetness)

Cooking Method

Activate (if using active dry yeast): In a bowl, mix warm milk, sugar, and yeast. Let it sit 5–8 minutes until foamy.
Using instant yeast? Skip the wait and mix it straight into the flour.
Make the dough: In a large bowl, combine 3 cups flour, salt, and instant yeast (if using).
Add milk mixture, melted butter, egg, and honey (optional). Stir until a shaggy dough forms.
Knead: Knead by hand 7–9 minutes (or 5–6 minutes in a stand mixer) until smooth, springy, and slightly tacky.
If it’s very sticky, add flour 1 tablespoon at a time. Aim for soft, not dry.
First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 45–60 minutes.
Shape: Punch down the dough and divide into 12 equal pieces.
Shape into tight balls by tucking edges under and rolling on the counter with a cupped hand.
Second rise: Arrange in a greased 9×13-inch pan, spaced evenly. Cover and let rise until puffy, 25–35 minutes.
They should nearly touch.
Bake: Brush tops with melted butter. Bake at 375°F (190°C) for 15–18 minutes until golden brown on top and 190–200°F (88–93°C) internal temperature.
Finish: Brush with more melted butter while hot and sprinkle flaky salt if you’re feeling extra.
Rest: Cool 10 minutes before serving so the crumb sets.
Try not to demolish them all immediately. Try.

How to Store It Right

Room temperature: Store cooled rolls in an airtight container up to 3 days.
Add a paper towel to absorb moisture.
Freezer: Wrap tightly and freeze up to 2 months. Thaw at room temperature, then warm in a 300°F (150°C) oven for 6–8 minutes.
Make-ahead: After shaping, cover and refrigerate up to 18 hours.
Let sit at room temp 45–60 minutes before baking.
Reheat: Oven beats microwave. If you must nuke, wrap in a damp paper towel for 10–15 seconds.

What’s Great About This

Cost-effective crowd-pleaser: Flour, milk, butter, boom—party-level results on a budget.
Works with any meal: Soup partner, holiday hero, breakfast sandwich MVP.
Kid-approved: Slightly sweet, pull-apart fun.
No negotiation necessary.
Scales easily: Double the batch, same technique. Your sheet pan is ready.

Nutrition Stats

Per roll (approximate, based on 12 rolls): 160 calories, 5 g fat, 24 g carbs, 5 g protein, 1 g fiber, 4 g sugar, 230 mg sodium.

These numbers shift if you go wild with extra butter (no judgment) or add toppings. For lighter rolls, sub part of the butter with applesauce (yes, it works) and swap in some white whole wheat flour.

Common Mistakes to Avoid

Over-flouring: Dry dough = dense rolls.
Keep it soft and slightly tacky; add flour slowly.
Too-hot liquid: Milk above 120°F can kill yeast. Aim around 105–110°F.
Your yeast is alive, not a superhero.
Under-kneading: Weak gluten means sad, squat rolls. Knead until smooth and elastic.
Skipping the second rise: That puffiness?
It happens here. Don’t rush greatness.
Overbaking: Dry rolls happen fast.
Pull when tops are golden and internal temp hits ~195°F.
Cold ingredients: Room-temp egg and warm milk help the dough rise faster and better, FYI.

Creative Alternatives

Garlic-herb: Mix 1 teaspoon garlic powder and 2 teaspoons Italian herbs into the dough. Brush with garlic butter.
Honey-butter: Add 2 tablespoons honey to the dough, then glaze with honey butter after baking.
Cheddar-jalapeño: Fold in 1 cup shredded sharp cheddar and 1–2 tablespoons minced jalapeño.
Whole wheat blend: Use 1 cup white whole wheat flour + 2 cups AP.
Add 1–2 tablespoons extra milk if needed.
Sesame or everything topping: Brush with egg wash and sprinkle sesame, poppy, or everything seasoning before baking.
Slider rolls: Shape into 15 smaller rolls and bake 12–14 minutes for mini sandwiches. Party hack unlocked.

FAQ

Can I make these without a stand mixer?

Absolutely.

A wooden spoon and your hands are all you need. Knead on a lightly floured surface for 7–9 minutes until the dough is smooth, elastic, and slightly tacky.

What if I only have active dry yeast?

Use the same amount.

Bloom it in warm milk with the sugar for 5–8 minutes until foamy before mixing. Everything else stays the same.

How do I know the dough has risen enough?

It should double in size and feel airy.

Press a floured finger gently into the dough—if the dent slowly springs back but leaves a slight impression, you’re good. If it snaps back instantly, give it more time.

Why are my rolls dense?

Usually too much flour, under-kneading, or not enough rise time.

Also, cold kitchens slow yeast. Find a warm spot (inside an off oven with the light on works wonders, IMO).

Can I use plant-based milk and butter?

Yes.

Use unsweetened almond, oat, or soy milk and vegan butter. Dough may be slightly softer; adjust flour as needed.

The texture is still soft and fluffy.

How do I freeze the dough?

After shaping, freeze on a tray until firm, then bag. Thaw in the fridge overnight, proof at room temp 60–90 minutes, then bake as directed.

Do I need bread flour?

Nope.

All-purpose flour works beautifully. Bread flour gives a chewier texture—use it if you prefer a little more structure.

Can I make them sweeter for brunch?

Yes—add an extra tablespoon or two of sugar and brush with honey butter.

Bonus points for a sprinkle of cinnamon sugar on top.

Wrapping Up

These Simple Dinner Rolls deliver maximum payoff with minimal fuss—soft, golden, and ready to elevate any plate they touch. The process is straightforward, the ingredients are basic, and the results taste bakery-level.

Make them once and you’ll wonder why you ever settled for the bagged stuff. Your table just got an upgrade—no reservation required.